大米浓缩蛋白脱酰胺研究(I) 酸法脱酰胺与酶法脱酰胺工艺比较与参数优化  

Studies on the Deamidation of Rice Protein (I) Compare Acid with Enzymatic Deamidation and Optimize Modification Parameter

作　　者：易翠平[1] 姚惠源[1] 

机构地区：[1]江南大学食品学院,江苏无锡214036

出　　处：《食品科学》2005年第1期145-149,共5页Food Science

摘　　要：通过测定大米浓缩蛋白的脱酰胺度与水解度,比较了酸法与酶法两种脱酰胺工艺对大米浓缩蛋白脱酰胺作用的优劣,并对酸法脱酰胺工艺的参数进行优化。实验表明酸法脱酰胺优于酶法脱酰胺。温度是影响大米浓缩蛋白脱酰胺作用最重要的因素,在本试验条件范围内,酸法脱酰胺度最高且水解度最低时的工艺条件组合为盐酸浓度0.2N,大米蛋白含量5%,反应时间4h,反应温度85℃。Rice protein was deamidation by treating with acid and enzyme. Through measuring the deamidated degree and proteolysis, the experiments showed that the method of acid prior to enzyme. Temperature is the most important factor affects the deamidation. Under this experiment, the optimal deamidation conditions were: 0.2N for the concentration of HCl, 5% rice protein, 4h for reaction time and 85℃ for the temperature.

关 键 词：大米蛋白 酸法脱酰胺 酶法脱酰胺 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]